1, for soaking glutinous rice, it is required that the rice grains are soaked without white hearts, generally soaking for 24 hours in winter, 15 hours in summer and 18-20 hours in spring and autumn. Then take it out and put it into the laundry basket, and rinse it repeatedly with clear water. Cooked thoroughly after draining, not burnt, sticky or raw. After the steamed rice is taken out, it is drenched with cold water to cool it to 30℃ in winter and 25℃ in summer, then it is mixed with medicinal liquor, put it into a jar, cover it in a V shape, and then seal the jar with a straw cover to prevent pollution and pay attention to heat preservation.

2. Add bran into the mash and mix well. Take a proper amount of fermented aged vinegar mash, add a little rice husk and water, fully knead and mix well by hand, put it in the center of the mash, and cover it with a layer of rice husk for fermentation.

3. After 3-5 days of fermentation, uncover the upper rice husk, fully mix the heated upper fermented grains and lower fermented grains with a proper amount of rice husk, scoop them out, and complete one tank of fermented grains layer by layer 10 times, once a day, adding a proper amount of rice husk and warm water each time. After scooping, the original tank "shows the bottom" and all the fermented grains are passed to another tank.

4. When the vinegar fermented grains are ripe, immediately add salt into the jar to make a flat jar, so that the jar is full of fermented grains, the surface of the fermented grains is covered with a layer of salt, and the jar mouth is sealed with plastic sheets for aging. Seal the jar for seven days and then turn it over. The whole aging period is 20-30 days. The longer the aging time, the better the flavor.

5. Soak the aged vinegar in water to enhance the color, and pour the vinegar. Pour vinegar three times per jar with a set of pouring method. Stir vinegar and sugar to melt, clarify, filter, heat and boil, put them in a container while they are hot, and keep them sealed.

Extended data:

Legend has it that in ancient China, Yuncheng County, a man named Du Kang invented wine. His son Heita also learned wine-making technology from Du Kang.

Later, Heita led the clan to move to Zhenjiang, Jiangsu. There, they felt it was a pity to throw away the distiller's grains after brewing, so they stored them and soaked them in jars. On 2 1, as soon as I opened the jar, a smell that I had never smelled before came to my nose. Under the temptation of rich fragrance, Heita tasted it, which was sweet and sour, so it was stored as a "sauce".

Heita named this sour water "vinegar" and added the word "one" to the number 2 1.

According to the different production methods of vinegar, vinegar can be divided into brewing vinegar and preparing vinegar.

The prepared vinegar is made by blending edible ice vinegar with water, sour agent, seasoning, spice and food pigment, and has only a certain seasoning function.

Fermented vinegar is made of grain by microbial fermentation. Its nutritional value and mellow taste far exceed that of vinegar, and it has many functions such as seasoning, health care, medicine and medical treatment.

References:

Vinegar brewing-Baidu encyclopedia